Serve this delicious spread on crackers!

Yield about 2-3/4 cups

Plan ahead there is a 4 hour refrigeration time, this recipe doubles well

INGREDIENTS:

1-1/2 cups chopped cooked chicken

1 (8 ounce) package cream cheese, softened

1/2 cup chopped celery

1/2 cup mayonnaise

1 green onion, chopped (use white part only)

1 teaspoon onion powder

1/4 teaspoon garlic powder (can use a little more)

1/4 teaspoon cayenne pepper, or adjust to heat level

1/2 teaspoon seasoned salt, or to taste

INSTRUCTIONS:———————————

Place all ingredients in a food processor; process until coarsely chopped (careful not to over process you want the spread to be a little chunky).

Cover and refrigerate for at least 4 or more hours before using.

Serve on crackers.

Yield 14 zucchini boats

INGREDIENTS:

7 zucchini (about 6 inches long)

1/3 cup oil vegetable or olive oil

1 small onion, chopped

1/2 to 3/4 cup fresh mushrooms, coarsely chopped

3 garlic cloves, minced

1 (3 ounce) package cream cheese, softened

1 large egg, beaten

1/4 teaspoon cayenne pepper, or to taste

1/2 cup freshly grated parmesan cheese

1/2 cup chopped fresh parsley

seasoned salt and fresh ground black pepper, to taste

shredded mozzarella or Swiss cheese

You may completely prepare the bread, cover with plastic wrap and refrigerate until ready to bake… the bread may be sliced into about 3/4-inch slices, top each slice with the cheese mixture then baked on a baking sheet for about 8 minutes

Servings 4

INGREDIENTS:

1 cup soft butter

1/4 teaspoon cayenne pepper, optional or adjust to taste

1/2 teaspoon fresh ground black pepper, or to taste

2 garlic cloves or 1-1/2 teaspoons garlic powder (garlic lovers can use more)

1 cup Hellman’s mayonnaise (do not use salad dressing)

4 cups shredded mozzarella cheese

8 green onions, chopped

1 (8 ounce) can mushroom stems and pieces, well drained and hand-squeezed to remove as much excess moisture as possible

1 (4-1/4 ounce) can sliced black olives, well drained and hand-squeezed to remove as much excess moisture as possible

1 (1 -pound) loaf unsliced French bread

INSTRUCTIONS:——————————–

Preheat oven to 350 degrees F.

Prepared an ungreased baking sheet.

In a bowl combine the butter with next 4 ingredients.

Mix in the mozzarella cheese, mushrooms, olives and green onions.

Using a serrated knife slice the bread in half lengthwise.

Spread the mixture over the top of each half (or over the top of each bread slice).

Place both slices (cheese mixture facing up) on the baking sheet.

Bake for about 15-20 minutes.

Slice each half in 8 slices

Taken from my “Favorites” folder!…

Serve this with pita bread, for best flavor use Greek yogurt

Yield 4 cups

INGREDIENTS:

1 (8 ounce) carton Philadelphia spreadable garden vegetable cream cheese

2 cups crumbled feta cheese

1/4 cup plain yogurt (use Greek yogurt if possible)

1 garlic clove,  minced

1/4 teaspoon dried oregano (rubbed between fingers to release the flavors)

fresh ground black pepper, to taste

chopped peeled cucumber, tomatoes, green onions and sliced olives
(use as much as you like)

INSTRUCTIONS:——————————–

In a large bowl, combine the cream cheese, feta, yogurt, garlic and oregano; mix until well combined.

Season with black pepper to taste.

Spread into a 9-inch glass pie plate.

Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture.

Serve with pita bread.

Servings 14 slices

INGREDIENTS:

1 large garlic clove, sliced in half

14 slices French bread (about 3/4-inch thick)

4 medium tomatoes, seeded and diced

1 tablespoons balsamic vinegar

1/4 cup chopped red onion

2 tablespoons olive oil

1 tablespoon minced fresh basil

salt and fresh ground black pepper, to taste

14 fresh basil leaves

INSTRUCTIONS:—————————–

Preheat oven to 350 degrees F.

Set oven rack rack to lowest position.

Prepare an ungreased baking sheet.

If desired you can lightly brush some olive oil over both sides of the bread before rubbing with garlic, this is only optional.

Rub cut side of garlic over one side of each slice of bread.

After rubbing on the bread mince the garlic clove.

Place bread slices garlic side down on baking sheet.

Bake for 5 minutes on each side or until lightly browned.

In a bowl combine the minced garlic with tomatoes, balsamic vinegar, onion, oil and minced fresh basil.

Season with salt and black pepper to taste.

Spoon about 2 tablespoons onto each piece of toast.

Top each with one whole basil leaf.